Rating: 3.5 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1

Raspberry-Chipotle Chicken Breasts with Cucumber Salad is a flavorful and simple weeknight meal for family or friends. The chipotle chile lends a smoky kick to the chicken and plays well with the raspberry jam and lime juice, while the Cucumber Salad tones down that heat from the chipotles.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light May 2013

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 1 chicken breast half and 1/2 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a small saucepan, stirring with a whisk until smooth. Cook over medium heat 4 minutes or until slightly syrupy.

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  • Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Grill chicken 6 minutes on each side or until done. Spoon raspberry mixture over chicken.

  • Combine remaining 1/8 teaspoon salt, cucumber, and remaining ingredients in a medium bowl; toss to combine.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

243 calories; fat 4.7g; saturated fat 1g; mono fat 1.3g; poly fat 0.7g; protein 36.9g; carbohydrates 11.3g; fiber 1.1g; cholesterol 109mg; iron 0.9mg; sodium 401mg; calcium 27mg.
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